Marinate overnight in ziploc with Worcestershire and steak seasoning.
Take out 2 hours before your going to cook.
Get skillet smokin hot with olive oil and butter and a little bit of more steak seasoning.
Throw steaks in 3 1/2 min , then flip them add a little butter, while letting this side cook the 3 1/2, get a spoon and drizzle the steaks in the butter sauce.
After the cook time, cook each side of steak where the fat it 20-30 seconds.
Put on plate, add veggies, do not cut right away.
Make you a crown black with Coke Zero, set table, get kids sit down, then cut your steak.

Go to a local butcher, and ask them for it. They can get ahold of most beef. Stanton's in Alvin can get it. A butcher that also does meat processing is your best bet.

Just don't bother asking for Kobe beef. You cannot, I repeat, cannot get Kobe beef from a butcher, and if he says he can, he's lying.

Also if the Wagyu they're offering isn't significantly more expensive than prime grade beef, it's domestic. Domestic Wagyu is typically bred with US cattle, like angus. Still good meat, but the advertising is a little misleading. Just as an example, Imported Wagyu at Costco is about $100 a pound.

Just don't bother asking for Kobe beef. You cannot, I repeat, cannot get Kobe beef from a butcher, and if he says he can, he's lying.

Also if the Wagyu they're offering isn't significantly more expensive than prime grade beef, it's domestic. Domestic Wagyu is typically bred with US cattle, like angus. Still good meat, but the advertising is a little misleading. Just as an example, Imported Wagyu at Costco is about $100 a pound.

Wagyu can be any of the japanese beef breeds. In the USA you mostly see Akaushi brown/red. Kobe is the black breed. most in the USA come from heartbrand. pretty sure they took angus and crossed with Akaushi.

I think I read at one time that Gary Yamamoto (the Guy who invented the senko) had a large herd of Wagyu beef cattle here in East Texas. I do understand that is not Kobe but I wonder if it is significantly better than a prom cut of beef?

I think I read at one time that Gary Yamamoto (the Guy who invented the senko) had a large herd of Wagyu beef cattle here in East Texas. I do understand that is not Kobe but I wonder if it is significantly better than a prom cut of beef?

Kobe is Wagyu. its the black hided breed. Akaushi is wagyu, its the red/brown hided breed.

From B&B Butchers,
B&B Butchers & Restaurant is proud to be one of nine U.S. members of the Kobe Beef Association in Japan, allowing us to offer authentic, certified A5 Kobe Beef. To provide perspective, only 400 pounds of this highly sought-after meat, widely considered the best beef in the world, is shipped to the U.S. each month to licensed members of this exclusive group.

Sourced from the quiet, isolated Japanese valleys of Hyogo Prefecture near the port town of Kobe City, these tajima-gyu cattle have grazed for generations completely untouched by the outside world. The story of the cattle’s pure bloodlines, intense beef certification system and strict classification standards (only 3,900 head of cattle qualify each year) unfolds in the luscious, evenly dispersed shimofuri marbling characteristics. The decadent, speckled marbling, unique to these cattle, lends the exquisitely rich flavor, tenderness and juiciness associated with the melt-in-your-mouth delicacy that is authentic Kobe Beef.

From B&B Butchers,
B&B Butchers & Restaurant is proud to be one of nine U.S. members of the Kobe Beef Association in Japan, allowing us to offer authentic, certified A5 Kobe Beef. To provide perspective, only 400 pounds of this highly sought-after meat, widely considered the best beef in the world, is shipped to the U.S. each month to licensed members of this exclusive group.

Sourced from the quiet, isolated Japanese valleys of Hyogo Prefecture near the port town of Kobe City, these tajima-gyu cattle have grazed for generations completely untouched by the outside world. The story of the cattle’s pure bloodlines, intense beef certification system and strict classification standards (only 3,900 head of cattle qualify each year) unfolds in the luscious, evenly dispersed shimofuri marbling characteristics. The decadent, speckled marbling, unique to these cattle, lends the exquisitely rich flavor, tenderness and juiciness associated with the melt-in-your-mouth delicacy that is authentic Kobe Beef.

That’s insane about Kobe beef. I love steak but, I don’t think I love it that much.

I tried this with a Prime 1 strip steak from HEB. It was good but could not tell the difference between it and a Choice strip from HEB. What is the difference between Prime1 and Prime and is that the same? I know Prime is supposed to be better than Choice but have been disappointed a few times paying a higher price and not seeing the difference in taste or tenderness.

I cook all my steaks in an smoking hot iron skillet for about 2 minutes per side. I never merinate mine, just a little salt, pepper and garlic powder. Never have any complaints. If anyone ever wants one more than rare I will put it in the oven for a few minutes extra to get to medium or well done.

Kobe is Wagyu but American raised Wagyu is not Kobe beef...right? So, from my understanding, the stuff Yamamoto raises is not Kobe.

Anyway that strip steak looks great and I am anxious to try some.

No Wagyu raised in America is going to be true Japanese beef for obvious reasons. A alot of Domesticated Japanese style beef is Angus bulls covering Akaushi (red/brown Wagyu) female cows. At HeartBrand they use domestic Akaushi bulls and cows to get a purebred domestic Japanese style beef. Pretty sure they brought over their original genetics from Japan in the early '90s

I tried this with a Prime 1 strip steak from HEB. It was good but could not tell the difference between it and a Choice strip from HEB. What is the difference between Prime1 and Prime and is that the same? I know Prime is supposed to be better than Choice but have been disappointed a few times paying a higher price and not seeing the difference in taste or tenderness.

I only buy prime from behind the glass at HEB. I like getting there early in the day and will pick out the best steaks. The selection dwindles in the late afternoon and evening. At those prices, if I can’t find good looking steaks, I will pass. On occasion the prime they have out looks like it should have been graded as choice.

I tried this with a Prime 1 strip steak from HEB. It was good but could not tell the difference between it and a Choice strip from HEB. What is the difference between Prime1 and Prime and is that the same? I know Prime is supposed to be better than Choice but have been disappointed a few times paying a higher price and not seeing the difference in taste or tenderness.

HEB Prime1 is USDA Prime beef that has been dry aged for 14 days. That's the only difference.